Garam Masala & Indian Apricot Chicken

I may have become disenchanted with eating meat, but I have fallen in love with spice{s}.  And spices with quality meat equals one happy girl!

First it was cumin.  Then coriander.  And I’ve always loved curry {but hey, I’m South African…it comes with the territory}. 

Now…it’s Garam Masala.

Garam Masala

We purchased a little bag of this magic while away for our anniversary in October.  We have since quadrupled our supply.

Garam Masala, pronounced ‘guh-rum ma-saa-laa’, is a highly aromatic Indian spice that I would like my body to be embalmed in when I die.  Just kidding about the last part. 

Its profoundly, perfume-y depth is a product of its all-star cast…starring none other than coriander, cumin, black peppercorns, ginger, cardamom, cloves, cinnamon and crushed bay leaves {and that’s just one version of it}.

You’ll find it in this dish…

Apricot Chicken

Indian Apricot Chicken

      Ingredients:

    • 1 pound of chicken {tenders work well}, cut into bite sized pieces
    • 2 teaspoons of garam masala
    • 1 teaspoon of garlic powder
    • salt and pepper to taste
    • 2 tablespoons of olive oil
    • 1/2 yellow onion, finely diced
    • 1 1/2 cups of chicken stock, use as needed
    • 1 cup of apricot preserves
    • 1/4 cup of white vinegar
    • 1 teaspoon of hot pepper sauce {like Tabasco}
    • 1 teaspoon of lime zest
    • 1 tablespoon of butter

      Directions:

  • Season the chicken with garam masala, garlic powder, salt and pepper; set aside.
  • Heat the olive oil in a skillet over medium heat.  Cook the onion in the hot oil until tender, around 5 minutes.  Add the chicken; cook and stir until the chicken pieces are no longer pink on the outside, about 5 minutes.  Remove the mixture from the pan and set aside.
  • Pour 1 cup of chicken stock into the pan and bring to a simmer.  Scrape the brown bits from the bottom of the pan; stir in the apricot preserves and vinegar.  Thin with the remaining chicken stock as needed to create a smooth sauce.  Season to taste with the hot sauce.
  • Place the chicken back in the pan; simmer until chicken is cooked through, about 10 minutes.
  • Stir in the butter and lime zest before serving over rice.

I haven’t a clue who you are, Evin, but thank you for posting this crazy good concoction on all recipes {my favorite go-to for fabulous recipes}.  It has garam masala in it.  Which makes you especially cool.

Just sayin’.

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